Halibut Hors d'oeuvres

Alaska Gourmet Original or Coconut batter make these luscious bites quick and easy

Ingredients
Alaskan Gourmet Original or Coconut flavor batter
Some of that halibut you have been hording in your freezer
Oil

Preparation
Mix the batter portion of the batter kit as directed. I like to do this in advance and sit it in the refrigerator until it is needed. The spices re-hydrate and develop the full flavor of the batter. It seems to adhere to the food a little better also. Heat enough oil to cover the fish (deep fryer, wok, or frying pan will all work equally well) to 350 degrees F.

Thaw and cut the halibut into bite sized pieces. Dip the halibut in the batter and turn them to coat them completely. Let the excess batter drip off and drop them into the panko bread crumbs. Place them into the hot oil and turn to brown evenly. Do not cook the halibut too long! Take it out as soon as it is light golden brown, about 2 minutes if your oil is the proper temperature. The fish will be moist and flake easily.

Serve with toothpicks and enjoy!

Out of halibut? Try salmon in coconut flavor batter or mushrooms in herb flavor. If your freezer is cleaned out of last summer's harvest, scallops and shrimp prepared in coconut are perennial favorites also.

Alaskan Gourmet Batter
907-235-2077
www.alaskangourmetbatter.com